Carbonara mille-feuille, tuna tartare sando, gnocchi fritti & squid, Beef Wellington and a Wagyu forequarter burger are just some of the dishes on the Borgo Mooca menu. The stand-out in the dessert section is the Tiramisu soaked in Bardêra doce de leite liqueur, coffee and mascarpone. This gastronomic refuge is located in the Santa Cecília neighbourhood, keeping its roots in Italian cookery while embracing innovation and creative freedom. Founded by Bianca Giacomelli, the restaurant gained renown for its seasonal kitchen, which combines classical techniques with a contemporary, experimental and disruptive approach. The setting features a counter in front of the kitchen and décor with nostalgic touches that recall the little house in Mooca, the restaurant’s former home.